Culinary Supervisor

Savory Hospitality•New York, NY

6d•Onsite

About The Position

We are seeking an experienced Culinary Supervisor to lead daily kitchen operations and oversee food production in our high-volume commissary kitchen. This role is responsible for supervising culinary staff, maintaining food quality and safety standards, coordinating production with cross-functional teams, and ensuring efficient execution of daily operations. The ideal candidate has strong leadership experience in a fast-paced culinary environment, excels at multitasking, and is passionate about developing team members while maintaining the highest standards of food quality, organization, and safety.

Requirements

Minimum 5 years of professional kitchen experience, preferably with supervisory experience in catering, hospitality, or high-volume food production.
Proven leadership experience managing teams in a fast-paced culinary environment.
Strong multitasking, organizational, and problem-solving skills.
Excellent communication skills with the ability to collaborate across departments.
Advanced understanding of food safety regulations and Department of Health standards.
Working knowledge of food cost, labor management, and kitchen operations.
Proficiency with Microsoft Office, Microsoft Teams, and catering or production management software.
Advanced knife skills including chopping, slicing, dicing, julienne, and chiffonade.
Strong understanding of advanced cooking techniques including: Sous vide, Braising, Slow roasting, Emulsification.
Advanced food presentation.
Ability to consistently execute recipes while maintaining high production standards.
Ability to stand for extended periods in varying temperature conditions.
Ability to lift up to 50 pounds and repeatedly lift up to 25 pounds.
Strong manual dexterity and hand-eye coordination for precision culinary work.

Nice To Haves

Department of Health Food Protection Manager Certificate preferred.

Responsibilities

Supervise multiple kitchen teams across various production tasks in a fast-paced environment.
Assign daily responsibilities and monitor workflow to ensure production goals are met.
Lead, coach, and develop culinary staff while fostering a positive team environment.
Monitor employee performance and communicate staffing needs or disciplinary concerns to the Sous Chef and Executive Chef.
Ensure employees are clocking in and out correctly, taking scheduled breaks, and adhering to labor schedules.
Train team members on culinary techniques, food safety procedures, equipment use, and kitchen best practices.
Communicate production updates, challenges, and operational needs across culinary, operations, and logistics teams.
Oversee daily food production to ensure recipes, specifications, and presentation standards are consistently met.
Take ownership of final production quality, including addressing shortages, quality concerns, and order accuracy.
Coordinate with Operations and Logistics to ensure all labeling, packaging, stickers, and order-specific requirements are completed accurately.
Ensure all produce and ingredients meet Savory's quality standards before use.
Monitor inventory levels of ingredients, packaging, and finished products to minimize waste and prevent shortages.
Report excess inventory and food waste while assisting with inventory control and monthly counts.
Provide accurate stock-on-hand information and contribute to purchasing and ordering needs.
Report equipment, maintenance, or facility issues promptly to management.
Maintain a clean, organized, and safe kitchen environment.
Enforce Department of Health regulations and Savory food safety standards.
Ensure proper labeling, dating, storage, and rotation of all food products.
Promote sanitation best practices and ensure compliance throughout the kitchen.